Easily one of the best new recipes I've found in the last year. Not only is it one of the most delicious dishes, it's super quick and easy. I wish the recipe made more sauce but that's easily remedies with more cream and spices. Served over corkscrew pasta with a side of broccoli seasoned with all the seasonings used for the chicken. Delish!!
I tried this a few years ago and forgot to rate it. I was good and simple to make
Swoon! This is worth planning a WW week around it (remember, a portion of sauce is only 2 Tablespoons; anything over that eats into your dessert/snack allowance). We had monster Perdue boneless skinless chicken breasts, so we used only 2 and created 2 fillets from each breast, which was the perfect portion; next time I might try pounding them gently to create uniform thickness, but mine were okay as is. The recipe made just enough seasoning mix (I wouldn't change a thing). The chicken pieces filled my 12" skillet, so if you need more than 4 portions, I recommend 2 skillets, which can be managed easily. I let the cream simmer for an additional 30 minutes until the sauce pulled away from the pan, but it didn't thicken up to my satisfaction until I added the final butter. This recipe cries to be served with rice. This recipe required no discussion about the rating; it goes directly into my Best of 2014 cookbook! Made for Name That Ingredient Tag Game.
DD thought that this was ok, but DH and I really enjoyed it! The only thing I may do different is try it with less butter or substitute something for the heavy cream to make it a little healthier. Can't wait to try it again!
We really liked this and it was easy. Tenderized the breasts first.
SO GOOD! I had to use bone in chicken breasts since that was all I had and I was frankly too darn lazy to debone them :) But only needed to cook longer, I pulled the skin off, dredged them in the spices, per the recipe (with a little shake of cayenne per some other reviewers' suggestions)and then set them in the skillet on med in the melted 2 tbs butter and covered them - had to add another 2 tbs about half way thru cooking time because the skillet was super dry looking, definitely could see and smell all the wonderful spices. Total cooking was about 20-30 mins, just kept checking the doneness. This sauce was so rich, reminded us of a demi glace, so yummy! I served it over penne rigate which was perfect since the ridges grabbed the sauce beautifully. I was only serving two and the sauce was just enough for us with a little left over. If you are serving four, I would highly recommend doubling the sauce and adding some extra spices maybe? We'll definitely be making this again, thanks, Luby!
My family loved this recipe especially my husband. One bite and I was totally hooked too. Next time I will be making more sauce with this to add over our veggie. I made some grilled brussel sprouts with this and it was a great side for it especially with just a small amount of sauce to glaze them. yum!
Unfortunately, all I tasted was salt. The sauce kept thickening too much and I had to add more cream. However, after all that work, not even the sauce tasted good.
This is delicious, and so simple. The only difference is that I sprinkled the chicken with freshly ground pepper and broiled both sides. (Mine was bone-in.) Then I sautéed everything else, added the chicken and let it cook thoroughly. Perfect! I actually think you can add vegetables to it--like peas, or broccoli, carrots, even potatoes. This is a versatile recipe. Thanks for sharing.
This isn't worth making. It was almost completely tasteless. Just a small bitter taste. Sauce never thickened. I think when chicken is done, you are supposed to take it out, then work on sauce, but recipe doesn't say that. I reduced the salt to 1/2 a tsp. because Daughter hates salt. I tried to add some garlic salt at the end to give it any flavor at all, but it didn't work. It's a waste of good chicken.